U.S. chef, Robert del Grande, has added his own twist to the popular guacaomolé dip with the tasty crunch of American pistachios. Break out the chips and enjoy the flavorful Pistachiomolé.
Featuring American Pistachios
|250 g||pistachio nuts|
|¼||white onion, finely diced|
|1||serrano chile, stemmed, seeded & minced|
|8 g||cilantro sprigs|
|2 tbsp||extra virgin olive oil|
|1 tbsp||fresh lime juice|
|½ tsp||coarse salt|
|¼ tsp||black pepper|
|38 g||pistachio nuts, crushed or finely chopped|
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